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| Image by tokyo5.files |
Almond Jelly is a light, refreshing dessert favorite in Chinese restaurants. It was traditionally made with ground almond powder. This popular version uses sweetened milk and gelatin, with a dash of almond essence. The mango and the lychees add a fresh fruity flavor.
Ingredients:
- 2 cups milk
- 1/4 cup sugar
- 1/4 cup water
- 3 tablespoons unflavored gelatin
- 1 teaspoon almond essence
- 1 fresh mango, cubed
- 1 cup canned lychees
- 1 cup sugar
- 1 1/2 cups water
- In a heavy saucepan combine milk and sugar. Place saucepan over medium heat and bring mixture to a low boil, stirring until sugar has dissolved. Let cool.
- In a small saucepan combine water and gelatin. Let mixture stand for 5 minutes until the texture becomes spongy. Place the pan over low heat, shaking it occasionally just until gelatin has melted.
- Stir in milk mixture into the gelatin. Add the almonds essence.
- Pour the mixture into a rectangular or square cake pan. Allow to cool before refrigerating. The almond jelly will set in 3 to 4 hours.
- Slice almond jelly into cubes and place in a bowl. Combine with cubed mangoes and lychees. Pour in syrup before serving. You may use the canned fruit syrup or the prepared syrup. Add crushed ice if desired.
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